Loaded Wedges & Mexican-Spiced Chickpeas

Finely chop the tomato. Finely chop the chives. Thinly slice the red onion (see ingredients). Zest the lemon to get a pinch, then slice into wedges. Finely chop the garlic. Roughly chop the baby spinach leaves. Drain the chickpeas and sweetcorn (see ingredients). In a small bowl, combine the onion, white wine vinegar and a good pinch of sugar and salt. Add the onion to the pickling liquid with just enough water to cover the onion and stir to coat. Set aside.

In a medium bowl, combine the tomato, chives, a generous squeeze of lemon juice and a drizzle of olive oil. Season with salt and pepper. Set aside.

When the wedges have 10 minutes cook time remaining, heat a large frying pan over a medium-high heat. Cook the sweetcorn until lightly browned, 4-5 minutes. Reduce the heat to medium, then add a drizzle of olive oil, the chickpeas, Tex-Mex spice blend and garlic and cook until fragrant 1-2 minutes. Add the tomato paste (see ingredients), vegetable stock powder and water and cook until the chickpeas have softened slightly, 2-3 minutes. Remove from the heat, then add the baby spinach. Season with salt and pepper and stir to combine. TIP: Cover the pan with a lid if the corn kernels are "popping" out.

While the chickpeas are cooking, combine the sour cream and lemon zest in a second small bowl.